| 摘要 |
PROBLEM TO BE SOLVED: To obtain a wheat flour composition for oil-fried instant noodles having a high degree of gelatinization, excellent in appearance, taste, elastic feeling, instant properties, handleability, keeping quality and reconstitution properties by formulating a wheat flour with a glucoamylase etc., and a thickening agent in a specific proportion. SOLUTION: This wheat flour composition for oil-fried instant noodles is obtained by formulating (A) a wheat flour such as semi-strong wheat flour or medium flour with (B) an α-amylase in an amount of 20-1,800 international units based on 100 g of the wheat flour and/or a glucoamylase in an amount of 20-2,000 international units based on 100 g of the wheat flour and (C) 0.1-1.0 wt.% of a thickening agent which is one or more kinds selected from the group consisting of curdlan, guar gum and pectin. The resultant wheat flour composition for the oil-fried instant noodles is preferably used to prepare the oil-fried instant noodles. The amount of the formulated wheat flour is preferably 30-90 wt.% in the case of instant buckwheat noodles and 80-100 wt.% in the case of instant Chinese noodles. |
